For any of you guys looking for a new way to cook up fish and make it tasty, I’ve got a recipe for you!​Fish tends to be one of those foods that a lot of people are just afraid to cook or honestly they don’t know how to. I find, that out of all the foods out there, fish tends to be pretty easy and hard to mess up. But just because you don’t know how to do it or are afraid to, doesn’t mean it should stop you from attempting it. Fish is actually one of the healthiest foods out there and a great staple to be added to any recipe rotation!

When shopping for fish, I tend to choose frozen now. Especially living in a land-locked area, where fresh fish is hard to come by, frozen is the best bet. But if you’re buying fresh, always ask where the fish is coming from and what day it is delivered to make sure you get the freshest. I also tend to do some research before buying to ensure that I am buying from a sustainable source. This way I know that the fishery is practising safe fishing practices in order to help keep our oceans alive and full of fish. There are many ways you can do this; different websites and non-for-profit organizations and looking for the certified sustainable seafood emblem on packages (like I do!).

This recipe was adapted from www.ladybehindthecurtain.com to make it gluten free for me!

AlmondCrusted CodIngredients:½ pound (or 3 filets) of frozen (thawed)/fresh cod1/3 cup all purpose gluten free flour (I used Cloud 9)6 ounces of gluten free beer½ cup almond flour1/3 cup chopped almonds2 teaspoons of thyme (fresh or dried)2 tbsp olive oilDirections:1 – Preheat oven to 450 degrees2 - Line baking sheet with parchment paper3 – Place flour in a shallow dish or plate4 – In another shallow dish pour the beer5 – Combine the almond flour, almonds and thyme in a third shallow dish or plate6 – Dip the fish into the flour, turning to coat7 – Next, dip into the beer, then into the crumb mixture to coat8 – Place filets on the baking sheet and drizzle with oil9 – Bake for 4-6 minutes per ½ inch thickness (mine took about 20 minutes)

With this definite fall-like weather in the #yyc, I really had the need to cook me up some cozy comfort food and keep some extra on hand in the freezer for a later time! Meal prepping and planning in advance are two key tricks to saving time and your headache during the week when you don’t know what to cook or lack the time. Some people don’t like to eat leftovers, and you know, I get it. But it doesn’t have to be eaten right away that week or even the next day! Why not try batch cooking instead and save some extra for the following week or two? I like cooking spaghetti sauce in large batches. This way, I can have spaghetti, baked pasta or even part of a lasagna! Do you cook your own spaghetti sauce or do you buy it store bought? Do you think cooking spaghetti sauce is too hard? Let me give you an easy recipe to start and you can add or remove ingredients that you like!What you can start with is a protein, it could be a ground meat, tofu or even lentils! To make my mine low FODMAP, it use a garlic infused olive oil and I omit the onions. Next, I add a mixture of whatever vegetables I’ve got in the fridge. Today, I used carrots, celery, mushrooms, peppers, kale and grape tomatoes. Add in a can of tomato paste and 1 large can of crushed tomatoes. Next, the spices! You can use an Italian herb mixture already done or add whatever you like. Today, I uses salt, pepper, oregano, thyme and 2 bay leaves. Options to add now are crushed red chili flakes if you want it spicy or even (what I usually do) is add about 1 cup of red wine. The alcohol in the wine burns off and leave the lovely flavours that the wine carries, plus it also helps give the amazing ruby colour! Yum!!Do you do batch cooking? If so, what do you make? Leave a comment below! ​